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More sea is more.
Let us tell you why we love seaweed:
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There’s a whole new world beneath the surface.
Seaweed is much more than the stuff that tickles your feet when you’re swimming. Around 11,500 species are known today, including red, green and brown seaweeds, with remarkably different flavours, colours, textures and properties. We want to show just how much culinary potential lies within this diversity and make seaweed a natural part of modern food. Natural seaweed forests provide food, shelter and habitat for many marine organisms. Cultivated seaweed farms can also create additional habitat structures and take up nutrients from the water as they grow.The extent of these effects – and how they should be assessed ecologically – depends on the species, location, farm size and cultivation practices. Seaweed farming can therefore provide ecosystem services when it is planned and managed appropriately for its location.
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Where our seaweed grows
Our seaweed comes from European coastal waters. Some is wild harvested, while some is cultivated at sea. As it grows in the sea, it requires no farmland or freshwater irrigation. The seaweeds we use also grow without additional fertilizers or pesticides. Light, naturally occurring nutrients and seawater provide what they need to grow. One of our Norwegian partners used to work in salmon fishing and now farms seaweed. His journey shows how seaweed cultivation can create additional economic opportunities for coastal communities.
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For the food industry
We are your partner for innovative ingredients made from European macroalgae. In a food industry increasingly looking for functional and plant-based alternatives, we offer versatile ingredients from a still largely untapped source: the sea. Our mission is to enrich the world of food through the power of seaweed. Our ingredients, developed from carefully selected European brown seaweeds, bring a range of exciting properties:
Authentic flavour profiles: Fish, seafood and umami notes for a variety of applications.
Umami & salt reduction potential
Clean-label potential
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What’s inside?
Not all seaweed is the same. Its composition can vary significantly depending on species, harvest time, origin and processing.
That’s why we take a closer look: Which proteins, fibres and micronutrients are actually present, and what remains in the finished food after processing and formulation?
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Looking into the future
BettaF!sh is part of the forward-looking research project ALGOBOOST. Together with renowned research partners – TU Berlin (LBPT), Charité (DHZC) and HUT – we are exploring the efficient use of macroalgae: from extracting valuable ingredients for food applications to utilizing the remaining biomass for energy. Our ALGOBOOST research project is supported through the Pro FIT programme by Investitionsbank Berlin (IBB) and EU funding from ERDF Berlin 2021–2027.
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Your enjoyment, our approach
01
More than 191 tons of TU-NAH produced
(As of Sep 2026)
02
More than 16 tons of seaweed used
(As of Sep 2026)
Ocean Architects
Depending on species, location and cultivation practices, seaweed farms can take up nutrients from the water and provide habitat for marine organisms.
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Sea, not farmland
Our cultivated seaweed grows in the sea. During cultivation, it requires no farmland, no freshwater irrigation and no additional fertilizers.
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Diversity beneath the surface
Thousands of seaweed species exist worldwide, with different colours, shapes, flavour profiles and properties. At BettaF!sh, we work with selected European species and explore what they can do.
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Taste from the sea
Around 70% of our planet is covered by oceans, yet aquatic foods provide only around 2% of the calories we consume.
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Seaweed for your food application
Want to bring more of the sea into your product? We support companies in selecting and sourcing suitable seaweeds and developing them into specific food applications.
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The UN's Sustainable Development Goals
The United Nations Sustainable Development Goals provide a reference framework for our work. Several areas of what we do connect with the themes addressed by these goals.
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Our key ingredient comes from the sea, and marine ecosystems are at the heart of our work. We work with cultivated seaweed and develop fish alternatives that contain no fish.
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Our cultivated seaweed grows without farmland, freshwater irrigation or additional fertilizers. Its climate impact depends on the entire life cycle.
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We develop plant-based fish alternatives and new applications for seaweed as a food ingredient.